High heat can overcook the outside of beef cuts while leaving the inside undercooked.
Use medium-heat for both dry-cooking methods (grilling, roasting, broiling and pan-frying) and moist-cooking methods (braising and cooking in liquid).
Test the temperature of a charcoal grill by cautiously holding your hand 4 inches over the coals. Count the seconds you can hold your hand in place before the heat forces you to pull away.
About 4 seconds is recommended for medium heat.